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Chicken in Green Mole

Chicken in Green Mole

By Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    4¾ to 5¾ hours
  • Active time plus cooling
    40 minutes active
  • Rating

When most of us think of Mexican mole, mahogany-colored mole negro comes to mind. But mole comes in many varieties, each with a unique character. Mole verde—or green mole—gets its bright, fresh flavor from a blend of green chilies, tomatillos and herbs. This recipe starts by browning halved tomatillos and a quartered onion directly in the Instant Pot—it’s a worthwhile step that builds deep flavor in the finished dish. But for ease, we use canned green chilies instead of fresh and corn tortillas instead of masa dough to thicken the broth. Serve the mole with rice and/or tortillas.

Tip

Don't forget to stir frequently after you've added the squash. The broth is lightly thickened and therefore requires stirring to prevent the bottom from scorching.

Ingredients
  • 4

    medium tomatillos, husked and halved

  • 1

    small white onion, peeled, root end intact, quartered lengthwise

  • 4

    ounce can green chilies

  • 1

    bunch cilantro, stems roughly chopped and leaves chopped, reserved separately

  • 1

    cup lightly packed fresh mint, chopped

  • 1½

    teaspoons fennel seeds

  • Kosher salt and ground black pepper

  • 5

    6-inch corn tortillas, torn into quarters

  • 2

    pounds boneless, skinless chicken thighs, trimmed and halved

  • 1

    medium yellow summer squash, quartered lengthwise and thinly sliced

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the tomatillos and onion, then cook, turning occasionally, until the vegetables are charred all over, 5 to 7 minutes.

Press Cancel to turn off the pot. Transfer the vegetables to a blender and let cool slightly, about 5 minutes. To the blender, add the green chilies with their liquid, the cilantro stems, half the mint, the fennel seeds and ½ cup water.

Blend on high until smooth, about 1 minute. Pour the puree into the pot, select More/High Sauté and bring to a simmer, scraping up any browned bits.

Stir in 2½ cups water, the tortillas, 2 teaspoons salt and ½ teaspoon pepper. Add the chicken; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes.

When pressure cooking is complete, let the pressure release naturally for 20 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Select More/High Sauté and bring to a simmer. Add the squash and cook, stirring often, until the broth has thickened and the squash is tender, 5 to 8 minutes.

Press Cancel to turn off the pot, then taste and season with salt and pepper. Stir in the cilantro leaves and the remaining mint.